Li Jun, Bi Yanlan, Yang Huifang, Wang Donghai
Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology , Lianhua Road, Zhengzhou 450001, Henan China.
Department of Biological and Agricultural Engineering, Kansas State University , Manhattan, Kansas 66506, United States.
J Agric Food Chem. 2017 Dec 6;65(48):10598-10603. doi: 10.1021/acs.jafc.7b04517. Epub 2017 Nov 21.
During the process of antioxidation of tert-butylhydroquinone (TBHQ) in oil and fat systems, tert-butylquinone (TQ) can be formed, which has higher toxicity than TBHQ. The changes of TBHQ and TQ in edible oils at room temperature (RT) or under thermal treatment were investigated. Under thermal treatment, volatilization was the main pathway of TBHQ loss in edible oils. TQ was the main oxidation product of TBHQ under thermal treatment as well as at RT. The amount of TQ in thermally treated oils was much less than that in oils stored at RT due to the decreased amount of oxygen dissolved in oils and easy volatilization of TQ at high temperature. In addition, TQ can be reduced to TBHQ by reduction components in edible oils, but the conversion amount was very small. Thus, TQ, theoretically having no antioxidative property, presented a very weak antioxidative activity equivalent to that of BHA due to the presence of insignificant amount of TBHQ formed from TQ in edible oils. The narrow potential difference of 0.059 between oxidation and reduction peaks of TBHQ and TQ resulted in easy interconversion of TBHQ and TQ under the action of common oxidation and reduction substances which have a higher oxidation potential or a lower reduction potential than they have.
在油脂体系中叔丁基对苯二酚（TBHQ）的抗氧化过程中，会形成毒性高于TBHQ的叔丁基醌（TQ）。研究了食用植物油在室温（RT）或热处理条件下TBHQ和TQ的变化。在热处理条件下，挥发是食用植物油中TBHQ损失的主要途径。TQ是热处理以及室温条件下TBHQ的主要氧化产物。由于油中溶解氧减少以及TQ在高温下易挥发，热处理油中TQ的含量远低于室温储存的油中的含量。此外，TQ可被食用植物油中的还原成分还原为TBHQ，但转化量非常小。因此，理论上不具有抗氧化性能的TQ，由于食用油中由TQ形成的微量TBHQ的存在，呈现出与丁基羟基茴香醚（BHA）相当的非常弱的抗氧化活性。TBHQ和TQ氧化峰与还原峰之间0.059的窄电位差导致在比它们具有更高氧化电位或更低还原电位的常见氧化和还原物质作用下，TBHQ和TQ易于相互转化。
